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"St. Louis Style Pork Ribs" – a whole 2 + 1 ⁄ 2 pound rack of spare ribs (rubbed with cumin, paprika, sugar, chili powder, black pepper and salt), slow-smoked with cherrywood for 4 hours, sliced and slathered with original barbecue sauce 'sweet n' smoky' (made with ketchup, molasses, brown sugar, onion, garlic powder, cayenne pepper and ...
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6 oz salt cod; 4 lb mashing potato, peeled and halved; 2 bay leaf; 7 oz milk; 2 oz butter; 1 onion; 1 carrot; 1 clove garlic, finely chopped; a big pinch of dried oregano; 1 / 2 tsp paprika; 14 oz ...
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Bundle fresh clams, sweet corn, cooked potatoes, and a garlic-herb compound butter into foil packs and pop them on the grill. Fifteen minutes later, dinner is served. Fifteen minutes later, dinner ...
Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side.
A simple yet incredibly flavorful lemon butter cod recipe made with flakey cod fish, a simple seasoning, bright lemon and ultra rich butter! Get the recipe: Lemon Butter Cod. Related: Zesty ...
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